CN114586869A - Production method of clear concentrated green tea soup - Google Patents
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- CN114586869A CN114586869A CN202210289190.8A CN202210289190A CN114586869A CN 114586869 A CN114586869 A CN 114586869A CN 202210289190 A CN202210289190 A CN 202210289190A CN 114586869 A CN114586869 A CN 114586869A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 110
- 235000014347 soups Nutrition 0.000 title claims abstract description 95
- 235000009569 green tea Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000013616 tea Nutrition 0.000 claims abstract description 77
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000004365 Protease Substances 0.000 claims abstract description 35
- 229940055729 papain Drugs 0.000 claims abstract description 34
- 108090000526 Papain Proteins 0.000 claims abstract description 33
- 235000019834 papain Nutrition 0.000 claims abstract description 33
- 108010038851 tannase Proteins 0.000 claims abstract description 33
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 31
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 230000002779 inactivation Effects 0.000 claims abstract description 3
- 238000009928 pasteurization Methods 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 15
- 235000013824 polyphenols Nutrition 0.000 abstract description 9
- 239000002244 precipitate Substances 0.000 abstract description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 7
- 238000011161 development Methods 0.000 abstract description 6
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000000047 product Substances 0.000 abstract description 4
- 230000007613 environmental effect Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 238000010828 elution Methods 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 229940074391 gallic acid Drugs 0.000 abstract description 2
- 235000004515 gallic acid Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 230000015556 catabolic process Effects 0.000 description 8
- 238000006731 degradation reaction Methods 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 7
- 238000004062 sedimentation Methods 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 5
- 239000013049 sediment Substances 0.000 description 5
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- -1 theaflavin Chemical class 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000000536 complexating effect Effects 0.000 description 1
- YTJJRAWFHJBAMT-UHFFFAOYSA-N depside Natural products OC(=O)CC1=C(O)C=C(O)C=C1OC(=O)C1=CC=C(O)C(O)=C1 YTJJRAWFHJBAMT-UHFFFAOYSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a production method of clear concentrated green tea soup, which comprises the following steps: heating concentrated green tea soup in water bath; sequentially treating with pectinase, tannase and papain; inactivation treatment; and (6) carrying out pasteurization. The advantages of the invention include: the elution amount of tea polyphenol in the concentrated solution is effectively improved; the quality of the tea soup is improved, and the oxidation resistance of the tea soup is improved; effectively improves the content of gallic acid and improves the taste of green tea products; the problem of a large amount of precipitates generated by the concentrated green tea liquid due to long storage time and low temperature is effectively solved, and the generation amount of the precipitates is effectively reduced; and the method also has important meanings of environmental protection, low cost, low energy consumption, development of commercial market and the like.
Description
Technical Field
The invention relates to the technical field of tea soup treatment, in particular to a tea soup clarification technology.
Background
In the production of tea concentrated solution (tea soup) in China, the problem of tea soup precipitation after storage for a period of time always restricts the development of the market. Modern tea science research theory considers that precipitates formed by storing tea concentrated solution for a period of time are mainly formed by complexing protein, tea polyphenol, caffeine, pectin and the like. When the temperature of the tea soup is higher, the substances exist in a free state respectively, but when the temperature is lowered, phenolic hydroxyl groups of polyphenols such as theaflavin, thearubigin and gallate thereof can be respectively combined with peptide bonds of proteins and caffeine by hydrogen bonds to form a complex, so that the phenomenon of tea soup precipitation, namely 'muddy after cold' is generated. At present, the food industry in China has made great progress on the treatment of tea soup sedimentation, and domestic treatment processes for tea soup sedimentation comprise a stabilizer regulation and control method, such as adding sugar, adding beta-cyclodextrin and the like; and physical sedimentation methods such as low temperature centrifugation, addition of lye centrifugation, etc.; and enzymolysis techniques, such as adding pectinase, protease, tannase, etc.
The stabilizing agent regulation and control method improves the stability of the whole tea soup system and greatly improves the adaptability of the whole tea soup system to temperature by adding corresponding stabilizing agents, but the technology has the problems of singleness, high cost and the like at present. The added stabilizer can correspondingly influence the quality and the taste of the tea soup.
The physical sedimentation method is generally simple to operate, energy-saving and efficient, the problem of turbid tea soup is fundamentally solved, but the technology can reduce the effective ingredients in the tea soup and influence the quality and the taste of the tea soup.
Other technologies are high in cost due to high technical content, equipment and instruments cannot meet treatment requirements, and the like, so that great burden is brought to tea beverage enterprises in the aspect of reducing tea soup precipitation treatment, and the safety of some methods is unknown.
Disclosure of Invention
The invention aims to provide a production method of clarified and concentrated green tea soup, and aims to solve the problems that in the prior art, the effect of preventing the concentrated green tea soup from generating precipitates is poor, the production cost is high, the quality and the taste of the tea soup are influenced, and the like.
In order to achieve the purpose, the invention adopts the following technical scheme:
a production method of clear concentrated green tea soup comprises the following steps:
(1) heating concentrated green tea soup in water bath;
(2) sequentially treating with pectinase, tannase and papain;
(3) inactivation treatment;
(4) and (6) carrying out pasteurization.
Further, the step (1) is to heat the concentrated green tea soup in a 50 ℃ constant temperature water bath.
Further, the step (2) process is as follows: adding pectinase according to the ratio of 1u/ml of pectinase to tea soup, stirring for 35 min to promote hydrolysis of pectin in concentrated green tea, and releasing tea polyphenol from pectin and tea polyphenol complex species;
placing in a water bath at 40 deg.C, adding tannase at a ratio of 0.05u/ml to tea soup, stirring for 60 min to promote hydrolysis of ester bond and depside bond in polyphenol compounds;
placing in a 50 deg.C constant temperature water bath kettle, adding papain at a ratio of papain to tea soup of 0.1u/ml, and stirring for 20 min to promote hydrolysis of protein in the concentrated green tea soup.
Further, the step (3) is to put the tea soup processed in the last step into a water bath with the temperature of 90 ℃ and process the tea soup at constant temperature for 5 minutes.
The advantages of the invention include:
(1) the concentrated green tea soup treated by the method effectively improves the elution amount of tea polyphenol in the concentrated solution. The tea polyphenol content of the final product is increased, so that the quality of the tea soup can be improved, and the oxidation resistance and the storage value of the tea soup are improved.
(2) The concentrated green tea soup treated by the method effectively increases the content of gallic acid, reduces the bitterness and astringency intensity of green tea extract, integrally improves the sweetness and acceptance, and obviously improves the taste of green tea products.
(3) The concentrated green tea soup treated by the method effectively solves the problem of a large amount of precipitates generated by long storage time and low temperature of the concentrated green tea liquid, and effectively reduces the generation amount of the precipitates.
(4) The product is improved by utilizing the exogenous enzyme technology, so that the problem of generation of a large amount of precipitates caused by long storage time and low temperature can be solved, and the method has important significance of environmental protection, low cost, low energy consumption, development of commercial market and the like.
Detailed Description
The present invention will be described in detail with reference to specific embodiments, which are illustrative of the present invention and are not to be construed as limiting the present invention.
Example 1: treatment of concentrated green tea soup
Materials: concentrated green tea soup (origin: Jilongxiang Biotech limited, Guangdong Heyuan), pectinase (Xiusheng (Beijing) Biotech development limited), tannase (Xiusheng (Beijing) Biotech development limited), papain (Xiusheng (Beijing) Biotech development limited);
comparative experiment-blank group:
placing the concentrated green tea soup in a constant-temperature water bath kettle at 50 ℃, and stirring for 55 minutes by using a magnetic stirrer; then placing the mixture in a constant-temperature water bath kettle at 40 ℃ and stirring the mixture for 60 minutes by using a magnetic stirrer; finally, the mixture is put into a water bath with the temperature of 90 ℃ and is treated for 5 minutes at constant temperature.
Test experiment-experimental group:
experimental group 1: adding pectinase, tannase, and papain in sequence
Placing the concentrated green tea soup in a 50 ℃ constant temperature water bath kettle, adding pectinase according to the ratio of 1u/ml to the tea soup, and stirring for 35 minutes by using a magnetic stirrer; placing the tea soup in a constant-temperature water bath kettle at 40 ℃, adding the tannase according to the ratio of the tannase to the tea soup of 0.05u/ml, and stirring for 60 minutes by using a magnetic stirrer; then placing the mixture into a water bath kettle with the constant temperature of 50 ℃, adding papain according to the ratio of the papain to the tea soup of 0.1u/ml, and stirring for 20 minutes by using a magnetic stirrer; finally, the mixture is put into a water bath with the temperature of 90 ℃ and is treated for 5 minutes at constant temperature.
Experimental group 2: adding pectinase, papain, and tannase in sequence
Placing the concentrated green tea soup in a 50 ℃ constant temperature water bath kettle, adding pectinase according to the ratio of 1u/ml to the tea soup, and stirring for 35 minutes by using a magnetic stirrer; placing the tea soup in a constant temperature water bath kettle at 50 ℃, adding papain according to the ratio of the papain to the tea soup of 0.1u/ml, and stirring for 20 minutes by using a magnetic stirrer; then placing the mixture into a constant-temperature water bath kettle at 40 ℃, adding the tannase according to the ratio of the tannase to the tea soup of 0.05u/ml, and stirring for 60 minutes by using a magnetic stirrer; finally, the mixture is put into a water bath with the temperature of 90 ℃ and is treated for 5 minutes at constant temperature.
Experimental group 3: adding tannase, pectinase and papain in sequence
Placing the concentrated green tea soup in a constant-temperature water bath kettle at 40 ℃, adding tannase according to the ratio of the tannase to the tea soup of 0.05u/ml, and stirring for 60 minutes by using a magnetic stirrer; placing the tea soup in a water bath kettle at a constant temperature of 50 ℃, adding the pectinase according to the ratio of the pectinase to the tea soup of 1u/ml, and stirring for 35 minutes by using a magnetic stirrer; then placing the mixture into a water bath kettle with the constant temperature of 50 ℃, adding papain according to the ratio of the papain to the tea soup of 0.1u/ml, and stirring for 20 minutes by using a magnetic stirrer; finally, the mixture is put into a water bath with the temperature of 90 ℃ and is treated for 5 minutes at constant temperature.
Experimental group 4: adding tannase, papain and pectinase in sequence
Placing the concentrated green tea soup in a constant-temperature water bath kettle at 40 ℃, adding tannase according to the ratio of the tannase to the tea soup of 0.05u/ml, and stirring for 60 minutes by using a magnetic stirrer; placing the tea soup in a constant temperature water bath kettle at 50 ℃, adding papain according to the ratio of the papain to the tea soup of 0.1u/ml, and stirring for 20 minutes by using a magnetic stirrer; then placing the tea soup in a water bath kettle with a constant temperature of 50 ℃, adding pectinase according to the proportion of 1u/ml of the pectinase to the tea soup, and stirring for 35 minutes by using a magnetic stirrer; finally, the mixture is put into a water bath with the temperature of 90 ℃ and is treated for 5 minutes at constant temperature.
Experimental group 5: adding papain, pectinase and tannase in sequence
Placing the concentrated green tea soup in a 50 ℃ constant temperature water bath kettle, adding papain according to the ratio of the papain to the tea soup of 0.1u/ml, and stirring for 20 minutes by using a magnetic stirrer; placing the tea soup in a water bath kettle at a constant temperature of 50 ℃, adding the pectinase according to the ratio of the pectinase to the tea soup of 1u/ml, and stirring for 35 minutes by using a magnetic stirrer; then placing the mixture into a constant-temperature water bath kettle at 40 ℃, adding the tannase according to the ratio of the tannase to the tea soup of 0.05u/ml, and stirring for 60 minutes by using a magnetic stirrer; finally, the mixture is put into a water bath with the temperature of 90 ℃ and is treated for 5 minutes at constant temperature.
Experimental group 6: adding papain, tannase and pectinase in sequence
Placing the concentrated green tea soup in a 50 ℃ constant temperature water bath kettle, adding papain according to the ratio of the papain to the tea soup of 0.1u/ml, and stirring for 20 minutes by using a magnetic stirrer; placing the tea soup in a constant-temperature water bath kettle at 40 ℃, adding the tannase according to the ratio of the tannase to the tea soup of 0.05u/ml, and stirring for 60 minutes by using a magnetic stirrer; then placing the tea soup in a water bath kettle with the constant temperature of 50 ℃, adding the pectinase according to the ratio of the pectinase to the tea soup of 1u/ml, and stirring for 35 minutes by using a magnetic stirrer; finally, the mixture is put into a water bath with the temperature of 90 ℃ and is treated for 5 minutes at constant temperature.
The tea soup product obtained by the experiment is subjected to precipitation detection, and the specific detection contents are as follows: stirring the treated sample at normal temperature, and measuring the absorbance to obtain absorbance A1. Then, the mixture is refrigerated at 4 ℃ overnight for 12h, taken out the next day, and the absorbance A is obtained by sucking the supernatant and measuring the absorbance2. The absorbance was measured at a wavelength of 640nm with distilled water as a reference. The degradation rate of each experimental group was calculated according to the following degradation rate formula:
the results are shown in table 1:
TABLE 1
As shown in Table 1, when pectinase, tannase and papain are added in sequence, the degradation rate of the tea soup precipitate is 22.22%; when pectinase, papain and tannase are added in sequence, the degradation rate of the tea soup sediment is 11.11%; when the tannase, the pectinase and the papain are added in sequence, the degradation rate of the tea soup sediment is 11.90 percent; when the tannase, the papain and the pectinase are added in sequence, the degradation rate of the tea soup sediment is 14.29 percent; when papain, pectinase and tannase are added in sequence, the degradation rate of the tea soup sediment is 9.52 percent; when papain, tannase and pectinase are added in sequence, the degradation rate of the tea soup sediment is 6.35 percent; it can thus be demonstrated that: when the pectinase, the tannase and the papain are added in sequence, the sedimentation effect is more effective.
The method is regulated and controlled by modern food processing technology. After the concentrated green tea soup is treated by adopting a regulation and control means of an enzymolysis technology, the sedimentation of the whole tea soup system of the concentrated green tea is realized. The enzyme adding sequence used by the invention is pectinase-tannase-papain. Not only effectively solves the problem of a large amount of precipitates caused by long storage time and low temperature, but also improves the quality of the tea soup, improves the oxidation resistance and the storage value of the tea soup, and has important significance for developing healthy food and sustainable utilization of environmental resources
The technical solutions provided by the embodiments of the present invention are described in detail above, and specific examples are applied herein to explain the principles and embodiments of the present invention, and the descriptions of the embodiments above are only used to help understanding the principles of the embodiments of the present invention; meanwhile, for a person skilled in the art, according to the embodiments of the present invention, there may be variations in the specific implementation manners and application ranges, and in summary, the content of the present description should not be construed as a limitation to the present invention.
Claims (4)
1. A production method of clear concentrated green tea soup is characterized in that:
the method comprises the following steps:
(1) heating concentrated green tea soup in water bath;
(2) sequentially treating with pectinase, tannase and papain;
(3) inactivation treatment;
(4) and (6) pasteurization.
2. The method for producing a clear concentrated green tea soup according to claim 1, wherein:
the step (1) is to heat the concentrated green tea soup in a constant temperature water bath kettle at 50 ℃.
3. The method for producing a clear concentrated green tea soup according to claim 1 or 2, characterized in that:
the step (2) process is as follows: adding pectinase at a ratio of 1u/ml to the tea soup, and stirring for 35 min; placing the tea soup in a constant temperature water bath kettle at 40 ℃, adding the tannase according to the ratio of the tannase to the tea soup of 0.05u/ml, and stirring for 60 minutes; then placing the mixture into a water bath kettle with a constant temperature of 50 ℃, adding papain according to the proportion of the papain to the tea soup of 0.1u/ml and stirring for 20 minutes.
4. The method of claim 3, wherein the method comprises the steps of:
the step (3) is to put the tea soup processed in the last step into a water bath with the temperature of 90 ℃ and process the tea soup at constant temperature for 5 minutes.
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| CN202210289190.8A CN114586869A (en) | 2022-03-22 | 2022-03-22 | Production method of clear concentrated green tea soup |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333017A (en) * | 2016-08-22 | 2017-01-18 | 宁波希诺亚海洋生物科技有限公司 | Clarification method of tea soup |
| CN106615396A (en) * | 2016-12-15 | 2017-05-10 | 美町宝植物科技(中国)有限公司 | Enzymolysis process for manufacturing instant tea powder |
| CN110447736A (en) * | 2019-09-06 | 2019-11-15 | 成都中医药大学 | A kind of anti-oxidant compound tea beverage and its preparation process |
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- 2022-03-22 CN CN202210289190.8A patent/CN114586869A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333017A (en) * | 2016-08-22 | 2017-01-18 | 宁波希诺亚海洋生物科技有限公司 | Clarification method of tea soup |
| CN106615396A (en) * | 2016-12-15 | 2017-05-10 | 美町宝植物科技(中国)有限公司 | Enzymolysis process for manufacturing instant tea powder |
| CN110447736A (en) * | 2019-09-06 | 2019-11-15 | 成都中医药大学 | A kind of anti-oxidant compound tea beverage and its preparation process |
Non-Patent Citations (4)
| Title |
|---|
| 宁井铭, 方世辉, 夏涛, 周天山: "酶澄清绿茶饮料研究", 食品与发酵工业, no. 09 * |
| 宁井铭;方世辉;夏涛;周天山;: "单宁酶及协同物质对绿茶饮料稳定性的影响", 食品与发酵工业, no. 06 * |
| 蒋文莉: "绿茶鲜汁加工工艺及品质研究", 中国优秀硕士学位论文全文数据库 * |
| 谭平, 廖晓科: "复合酶对绿茶饮料质量影响的研究", 食品与机械, no. 02, pages 63 * |
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